Blonde IS more fun…

…when it’s in the form of this golden, peanut-studded and buttery candy!

This is the recipe that was from the Steel’s Nature Sweet flyer (they called for pecans) that I received when I first became aware of this product…and if sugar alcohols don’t bother you, it is wonderful to use. I can’t eat SA’s any longer so I make it with Whey Low Granular, now.

The nuts can be varied – walnuts, pecans, cashews, macadamia, or even mixed – and dipping them halfway in chocolate…WOW.

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This is one of those things that really is easier with a candy thermometer. You can find them under $5 and it’s so worth it. I tried to guess and use the cold water test, but burned my precious WL in the process. Taking it right up to the hard-crack stage is perfect – that is 302-303 degrees. It is darker than the Nature Sweet was when I made the brittle with that – so the eye test doesn’t work with Whey Low. I cooked it the second time to 300 degrees because it started to smoke, and the brittle snapped when I broke it, but became chewy in the mouth. Very good…but not perfect.

Golden brown – (actually a little darker than it shows up on the photo), 303-304 degrees (RIGHT on the hard crack line of my thermometer)…FABULOUS!

Butter a cookie sheet or lightly coat with vegetable cooking spray and set aside. Have your vanilla and peanuts ready to add.

In a small saucepan melt the butter and WL Granular over medium heat. (I highly recommend using a candy thermometer…attach it to the side of the pan so it is IN the liquid, but not touching the bottom of the pan. This will give you a false reading.)

Stirring occasionally, allow to come to a boil. Boil until the temperature reaches 302-303 degrees or the Hard Crack stage. This took about 5-6 minutes after coming to a boil. Immediately remove from the heat and, working quickly, add in the vanilla (it will spit and sputter – be careful!) and the peanuts. Pour onto the prepared pan and spread the nuts evenly. Allow to cool until hardened. Break into shards and store in an airtight container.

Stats: Nevermind…! Have two or three pieces as a treat over the Holidays. You’ll live.

**When making this with maltitol (Nature Sweet brand was what I used) I didn’t use a thermometer, but cooked it to be slightly darker than the roasted peanuts I was using. It was NOT as dark as I had to get it with the Whey Low, and I’m not sure what the temp was. I did use the water test – drizzle a couple drops into ice water and it should instantly turn hard and ‘crack-able’.

Oh Linda…I thought you had outdone yourself with the caramel sauce…but low sugar nut brittle without SAs? Be still my heart. I am going to make it this weekend. I can’t wait. Now…which nuts to use first?! I can’t wait. I will let you know how it goes!

I can’t think if anything more memorable than cracking freshly roasted, salted in the shell peanuts and eating homemade brittle on Christmas night at my grandma and grandpa’s house! I thought I’d never enjoy this tradition with my own family and now I can. Joy! I am so happy!

I can’t wait to make this! Some of my fondest memories of my Mother was watching her make P. Brittle. Do you think a little baking soda would work in your recipe? That’s the one thing I remember Mother putting in hers, it really made it ‘brittle’. I loved the flavor of the edges!

Hey sweet one! I have made about 10 recipes of your brittle and all I can say is YUM! This makes a wonderful Christmas gift and it si SO EASY! I made peanut brittle…then pecan brittle…then cashew brittle…then almond brittle and then I combined them all and added some coconut and made nut brittle. ROCK ON!